NOTE: For Pancakes, you can also ditch most of the ingredients above and use a pre-made mix like Bisquick and follow the directions on the box. Add the cinnamon, ¼ cup of brown sugar and vanilla to that pre-made mixture.

1 20 oz. can of sliced pineapple (you can also cut your own pineapple to ½ inch rounds)

Maraschino cherries

Whipped Cream (optional)

Maple syrup (for topping)

For Cinnamon whipped cream:

1 cup heavy cream

2 tbsp powdered sugar

1 tsp cinnamon

Directions:

In a large bowl, whisk together flour, baking powder and ¼ cup brown sugar until well mixed. Then whisk in eggs, buttermilk, melted butter, vanilla extract, and cinnamon until batter just comes together. A few lumps are ok. (NOTE: skip this step if you are using Bisquick and follow directions on the box.)

Heat a griddle or nonstick skillet over medium heat and melt extra butter.

Once hot, add one pineapple ring to griddle. Sprinkle the top of pineapple with a little of remaining brown sugar. Turn over after browned and caramelized a cit. If using maraschino cherries, add a cherry to the center of the pineapple ring.

Pour about ¼ cup of batter over the pineapple, allowing it to go on both the outside and inside of the ring. Cook 3-4 minutes, or until bubbles form and the bottom is more sturdy, golden brown and crisp.

Carefully flip entire pancake over, including pineapple and cherry. Cook another 2 minutes, or until golden brown and crisp on the other side.

If you want to make cinnamon whipped cream topping: In a large bowl using an electric hand mixer or stand mixer, whip heavy cream, powdered sugar and cinnamon on high speed until stiff peaks form.